Stir Fry Breakfast Quinoa + Wild Rice

I think more often than not I tend to be a savory breakfast kind of gal. Don’t get me wrong, if you run into to me at brunch sometime, I very well might be enjoying French toast, waffles or pancakes. I still like sweets anytime of the day. But, I think I more often, like 85% of the time, prefer a savory breakfast. Especially if eggs are involved. I’m pledging myself as a lifetime member to the runny yolks club. 🙂

This breakfast is indeed savory. It’s also got a fair amount of spice (which you can easily adjust to your liking/tolerance level). And, the best part, it’s full of good things for you to get you fueled up for the day. This would also make a fantastic breakfast for dinner option as well. Have I sold you on this yet? Guys, get some quinoa and let’s stir fry already!

First cook the quinoa and rice. The particular rice I was using called for the same ratio of water to grains and cook time as my quinoa. So I was able to cook them at the same time in the same pot. But check packages and cook according to the directions. I prefer to make my quinoa/rice mix a day or two ahead of time and store in a ziplock bag in the refrigerator. Dry quinoa/rice stir fries better than fresh, damp rice. Also, this cuts down on your cooking time. So if you make the quinoa/rice ahead of time, you can throw this breakfast together in 10-12 minutes.

Mince the garlic, dice the bell pepper and chop the green onions. In a cup or small bowl, stir together the soy sauce, fish sauce, sesame oil, rice vinegar and brown sugar or maple syrup. Set aside until you need it.

In a large pan, heat the olive oil over medium/high heat. Cook the bell pepper for 2-3 minutes until it begins to soften. Toss in the garlic and cook another minute. Now add in the cooked quinoa/rice mixture. Pour the sauce over everything and cook for 3-5 minutes until the moisture is gone and the quinoa/rice starts to pop up from the pan. Be sure to stir every once in a while during this process so things don’t stick to the pan, but there’s no need to constantly stir. Toss on the green onions and turn off the heat, but let the mixture sit and stay warm in the pan while you work on the eggs.

I like to serve one egg per serving, but if you’re really hungry, go ahead and make two per serving. Totally up to you. I fry my eggs over medium, but you could also serve them sunny side up or even scramble them. Whatever you like. Serve the egg over the top of the stir fry once everything is ready.

Then add your Sriracha or other hot sauce. If you don’t like hot sauce, you could add a 1/4 teaspoon to 1/2 teaspoon red pepper flakes to the stir fry instead. 🙂 Enjoy! xo. Emma

Note: If you are enjoying this as part of the Weekday Weekend Challenge be sure to use maple syrup instead of brown sugar, and also make sure the hot sauce you choose doesn’t have any added sugars as some do.

Instructions

First cook the quinoa and rice. The particular rice I was using called for the same ratio of water to grains and cook time as my quinoa. So I was able to cook them at the same time in the same pot. But check packages and cook according to the directions. I prefer to make my quinoa/rice mix a day or two ahead of time and store in a ziplock bag in the refrigerator. Dry quinoa/rice stir fries better than fresh, damp rice. Also, this cuts down on your cooking time. So if you make the quinoa/rice ahead of time, you can throw this breakfast together in 10-12 minutes.

Mince the garlic, dice the bell pepper and chop the green onions. In a cup or small bowl, stir together the soy sauce, fish sauce, sesame oil, rice vinegar and brown sugar or maple syrup. Set aside until you need it.

In a large pan, heat the olive oil over medium/high heat. Cook the bell pepper for 2-3 minutes until it begins to soften. Toss in the garlic and cook another minute. Now add in the cooked quinoa/rice mixture. Pour the sauce over everything and cook for 3-5 minutes until the moisture is gone and the quinoa/rice starts to pop up from the pan. Be sure to stir every once in a while during this process so things don’t stick to the pan, but there’s no need to constantly stir. Toss on the green onions and turn off the heat, but let the mixture sit and stay warm in the pan while you work on the eggs.

I like to serve one egg per serving, but if you’re really hungry, go ahead and make two per serving. Totally up to you. I fry my eggs over medium, but you could also serve them sunny side up or even scramble them. Whatever you like. Serve the egg over the top of the stir fry once everything is ready.

Then add your Sriracha or other hot sauce. If you don’t like hot sauce, you could add a 1/4 teaspoon to 1/2 teaspoon red pepper flakes to the stir fry instead.

Yum yum! I’m a big fan of anything with sriracha on it and I love the idea of stir frying quinoa. I am a vegan so I don’t eat eggs, but I think this would be really tasty with some tofu mixed in. I often have a hard time getting enough protein in for my morning meal, but this looks like a great way to do that and get the day off to a great start! Thank you for posting this!

I totally agree with you, runny yolks for life! Savory breakfast foods are definitely my favorite. Once in a while though I can’t resist a nice piece of french toast. Yum!
I have never considered doing quinoa with eggs but it looks delicious. I will have to give this recipe a try stat!

I have a request, however. For us meat eating folks out there, would you guys be willing to consider some more dishes with chicken, steak, etc. etc.? I realize many of your recipes can be adapted to add meat (and have done so, actually), but sometimes it’s nice to not have to think so hard.

I’ve only had quinoa once and it was curried (and I really really really don’t like curry). But I felt like quinoa and I could be friends if cooked correctly.
This looks super yummy! I really want to try cooking quinoa for myself and this looks like a great recipe to use!

Oh my goodness, my mouth is watering now! I’ve recently become a huge fan of quinoa and if you add red pepper and garlic into the mix…yeah, I’m definitely sold on this recipe. Can’t wait to give it a try!

Yummm! Now I’m hungry and it’s way too late to eat haha. Making this dish for breakfast this weekend for sure, minus the spicy things so it’s toddler friendly. Veggies in rice is the perfect sneaky way to get toddlers to eat veggies haha.

This is so do-able!!!
I have been putting eggs on everything since I was a kid! That includes leftover spaghetti, mashed potatos, stuffing, mac&cheese. No need to make stuff up in advance just for breakfast, use leftovers for that savory need. Leftover fajita vegies are awesome with scrambled eggs in torts for brkfst. And the Sirracha….ALWAYS!!!

What else could you serve this with besides a eggs?! They always make my stomach hurt and it’s hard to find breakfast recipes that aren’t waffles or omelets so I would love some new healthy breakfast recipes that aren’t oatmeal!